ICED PUMPKIN COOKIES
Wonderful spicy iced pumpkin cookies that both kids and adults love!
Provided by Gina
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
- To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 22.4 g, Cholesterol 12.9 mg, Fat 3.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 120.5 mg, Sugar 15.2 g
PUMPKIN COOKIES
More like portable cakes, these spiced pumpkin cookies are delightfully tender and moist, simple, and absolutely divine with a cup of coffee. Eat them just as they are, or give them a dusting of powdered sugar or more ground cinnamon, a drizzle of a confectioners' sugar glaze, or maybe a swipe of cream-cheese frosting. These little guys could even work as the top and bottom of the perfect pumpkin whoopie pie. Because these cookies are so moist, it's best to store them layered between parchment or wax paper in an airtight container at room temperature. You could also freeze them and thaw before serving.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 45m
Yield 2 1/2 dozen
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and kosher salt.
- In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg, the pumpkin purée and vanilla extract until blended.
- Add the flour mixture to the pumpkin mixture and beat just until combined.
- Scoop the batter into 2-tablespoon scoops, at least 1 inch apart, onto the prepared sheets. Sprinkle with sanding sugar. Bake one sheet at time until the cookies are puffed, set and spring back when gently pressed in the center, about 12 minutes. Repeat with the second sheet.
- Transfer the cookies to a rack to cool completely.
PUMPKIN-GLAZED PUMPKIN COOKIES
A spicy pumpkin glaze coats the tops of these soft, chewy cookies. Perfect for the kids' lunchboxes or after-school snacks, you might consider keeping a supply on hand in the freezer. I have not tried this recipe, but I'm posting it for a request.
Provided by internetnut
Categories Drop Cookies
Time 32m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 17
Steps:
- Cream butter and sugar. Beat in eggs and pumpkin until light and fluffy. Stir in vanilla.
- Measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl. Stir into creamed mixture to make a rather soft cookie dough. Stir in nuts.
- Spoon out onto greased cookie sheets, about 2-inches apart in rounded teaspoonfuls.
- Bake at 375 for 12-15 minutes.
- Remove while hot onto rack.
- Cool slightly. Spoon glaze over while cookies are still warm.
- Spicy Pumpkin Glaze: Stir together powdered sugar, butter, cinnamon, and allspice. Blend in pumpkin to make a smooth glaze.
GLAZED SOFT PUMPKIN COOKIES
I got this recipe from the Chicago Sun Times. A couple of families were going to a corn maze and I brought these along. They were a hit! They were the perfect fall dessert. These cookies are very soft. My husband doesn't like chewy cookies but when we referred to them as little breads, he loved them.
Provided by Carrlin
Categories Drop Cookies
Time 28m
Yield 36 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Grease baking sheets.
- In medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt; set aside.
- In large mixer bowl, beat sugar and butter until well-blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Add nuts, if desired. Drop by rounded tablespoon onto prepared cooking sheets. Bake 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- To prepare glaze: In small bowl, combine all ingredients until smooth. Drizzle glaze over cooled cookies.
Nutrition Facts : Calories 119.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 13, Sodium 105.7, Carbohydrate 22, Fiber 0.3, Sugar 14.9, Protein 1.2
CHOCOLATE-GLAZED PUMPKIN COOKIES
Canned pumpkin puree gives these Chocolate-Glazed Pumpkin Cookies a tender, almost cakelike texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
- Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
- Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
- When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.
Nutrition Facts : Calories 78 g, Fat 3 g, Protein 1 g
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- Preheat oven to 350 F. Drop dough by rounded tablespoons onto cookie sheets. Bake for 13-14 minutes or until edges are slightly browned. Do not over bake. Let cool completely.
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- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla, and blotted pumpkin and mix on high until combined. Mixture will look a little curdled– that’s ok.
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